Malaysian Style Oxtail Soup
Warm up your soul with this rich and aromatic Malaysian Style Oxtail Soup, a hearty dish brimming with bold spices and tender vegetables. This comforting soup combines melt-in-your-mouth oxtail with a blend of star anise, cinnamon, cardamom, and cloves, creating layers of deep, irresistible flavor. Slow-simmered to perfection, it features chunky potatoes, carrots, and celery, all soaking up the spiced broth infused with fragrant coriander, cumin, and fennel. Served with a sprinkle of fresh cilantro, crispy fried shallots, and a squeeze of lime, this authentic Malaysian oxtail soup promises an indulgent experience that’s perfect for family dinners or cozy evenings at home. Ideal for fans of global cuisine, this recipe is sure to satisfy cravings for bold, spiced dishes.
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Recipe Information
Ingredients
- 1.5 kg oxtail
- 2 tablespoons cooking oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 star anise
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 2 potatoes, peeled and cut into chunks
- 2 carrots, cut into chunks
- 2 celery stalks, chopped
- 3 tomatoes, chopped
- 8 cups water
- 1 beef stock cube
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 2 tablespoons chopped cilantro
- 2 tablespoons fried shallots (optional, for garnish)
- 1 lime wedges (optional, for serving)
Instructions
Rinse the oxtail thoroughly under cold water and pat it dry with a paper towel.
Heat the cooking oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, garlic, and ginger to the pot. Sauté for 5-7 minutes until fragrant and golden.
Add the star anise, cinnamon stick, cardamom pods, and cloves. Stir for 1-2 minutes to toast the spices.
Place the oxtail into the pot and sear it on all sides until browned, about 6-8 minutes.
Add the water, beef stock cube, ground coriander, ground cumin, ground fennel, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 90 minutes, skimming off any foam or excess oil that rises to the surface.
After 90 minutes, add the potatoes, carrots, celery, and tomatoes to the pot. Stir well and continue to simmer for another 30-40 minutes, or until the vegetables and oxtail are tender.
Season the soup with salt to taste and adjust the seasoning, if necessary.
Garnish with chopped cilantro and fried shallots before serving. Serve hot with lime wedges on the side for an optional burst of freshness.
Nutrition Facts
Calories |
4733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.5 g | 366% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 11418 mg | 496% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 31.3 g | ||
| Protein | 407.8 g | 816% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 808 mg | 62% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 7919 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
